Sakura
For the
sugar crust
ingredients :
- 150 g Butter
- 95 g Icing sugar
- 30 g Almond powder
- 1 g Fleur de sel
- 60 g Whole eggs at room temperature
- 250 g Flour
- A.N. Red colouring
process :
In a mixer, using the leaf beater, mix sofetened butter with icing sugar. Add the almond powder and then add the eggs one by one. Finish by adding the red food colouring, salt and sieved flour. Lightly mix.
Allow to rest in the fridge for 2 hours. Spread out to 3 mm thick. Cut into ø 10 cm circles and line 7 cm Silikomart® Ring tart moulds. Place in the freezer for 15 minutes.
Take them out of the freezer and bake at 160°C for 25 minutes.
This step prevents the crust from getting wet when baking the clafoutis.
For the morello cherry
clafoutis
ingredients :
- 1 kg Sicoly® morello cherry stoned
- 4 Whole eggs
- 110 g Flour
- 100 g Caster sugar
- 500 mL Double cream
- 150 mL Milk
- 1 pinch Salt
process :
Defreeze SICOLY® morello cherries on some kitchen paper.
In a saucepan, heat the milk, cream and half the sugar together. Pour onto the sugar and eggs mixed together. Add
sieved flour and salt. Finely drain the mixture.Place the morello cherries in the cooked tart rings and then pour the clafoutis batter up to 1mm from the edge. Bake at 165 ° for 20 minutes.
For the morello cherry
insert
ingredients :
- 110 g Sicoly® morello cherry purée
- 110 g Jaune d’oeuf
- 10 g Sicoly® orange juice
- 5 g Sugar
- 2 g Lemon juice
process :
Mix all ingredients together and pipe into Silikomart® 40 mm half-spheres moulds.
Freeze.
For the
sakura cream
ingredients :
- 200 g 7% sweetened chantilly
- 100 g sakura paste
process :
Mix delicately the chantilly with the sakura paste. Place into a pipping bag with a Mont-Blanc nozzle.
Assembly &
Finishes
- Sakura leaves made with ruby chocolate
- Crunchy pink pearls
Once the clafoutis tarts cooked and cold, get the morelly cherry insert out of the freezer and place it in the center of the tart. Pipe the sakura cream as a Mont-Blanc cream on top of the insert.